Cooking time
3 hrs
Serves
5+
Ingredients
- 650g PGI Welsh Lamb shoulder or neck, diced
- Sprigs of fresh thyme
- Seasoning
- 2l vegetable stock
- 1 tbsp oil
- 1 large onion, roughly chopped
- 3 whole leeks, washed, trimmed and sliced
- 4 large carrots, peeled and diced
- ½ swede or 2 parsnips, peele
- 4 large potatoes or 12 small potatoes, scrubbed and diced
Instructions
- In a large saucepan, fry the lamb until brown
- Add the onion and leeks, and cook for 2 minutes, until soft.
- Add the remaining ingredients.
- Simmer on a low heat with the lid on, until the lamb is tender, which takes approximately 2 hours 30 minutes to 3 hours.
- Best served with crusty bread and mature Welsh cheddar cheese.